Monday, July 4, 2011

Thursday: Sliders...White Castle Style

Pin It Now! Okay, so I think most of us have heard of the infamous White Castle Burgers.  (and many of you have seen Harold and Kumar's adventure there)  Well, Food Network published their sacred (okay maybe not sacred) recipe in their current magazine.  My girls love "baby burgers", so these went on the menu for the week.  

Such a simple dish to make and it's a fun family meal.  I'm going to throw some cheese on the girls burgers (shhh, don't tell White Castle!) since I know damn well they won't eat those onions.  Okay, yes, I will put some on there, but I'm not getting my hopes up.  Keeping things simple with some baked beans and some veggie (haven't decided on that yet.)

This recipe makes 36 sliders, so if that's a bit much for your family, just halve the recipe. 
Looking forward to making some killer smashburgers!  Happy cooking!

2 1/4 lb 90% lean ground beef
1 large onion roughly chopped
Kosher salt and fresh ground pepper
36 slider buns (Trader Joe's sells them now)
Dill pickle slices, ketchup and mustard for topping

1.  Form the meat into 36 golf ball-size balls.  Pulse the onion in a food processor until finely chopped.
2.  Heat a cast-iron skillet over high heat.  Working in batches. add the meatballs to the skillet and smash them very flat with a spatula.  Season with salt and pepper, then sprinkle the onion over the patties.  Cook 1 minute, then flip and smash the burgers with the spatula again.  Cook 1 more minute for well done; place both halves of the buns on top of the patties to steam for the last few seconds of cooking.
3.  Serve the burgers on the buns; top with pickles, ketchup and mustard.
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